Brown sugar, salt, pepper, paprika, onion & garlic powder for the rub, smoke low and slow til you can pull the bone out. I do a "candied" pork butt occasionally with brown sugar rum and steens at the end.

_________________________"Between two evils, I always pick the one I never tried before."

Brown sugar, salt, pepper, paprika, onion & garlic powder for the rub, smoke low and slow til you can pull the bone out. I do a "candied" pork butt occasionally with brown sugar rum and steens at the end.

Very similar to what I do....key is to cook low and slow.....

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Originally Posted By: bill oxner

Now that food has replaced sex in my life, I can't even get into my own pants.

Salt, pepper, garlic, onion, paprika, brown sugar...light coat of olive oil, rub the meat down and season liberally. 250-275 on the pit, smoke it fat side up until you see the fat cap split. I usually let mine go a little longer after it splits, then wrap in foil and usually another 4-5 hrs is plenty. Let it rest and rip it apart.

redchevy is right, PP with fresh coleslaw on kings Hawaiian rolls is awesome.

I like to rub in some Franks hot sauce and apple cider vinegar. Then smoke it about 4 hours. I wrap it with foil after adding 8 ounces of beer and put it in the over at 220 over night. Comes out perfect every time.

I rub mine down with cavenders, wrap and refrigerate over night. Plop it on a 265 degree pit for 4 hours with about 10 hatch chilies laying on top of it for the last hour. Remove the chilies, set aside for later, wrap and throw in oven at 265 till bone pulls. Throw it into a foil pan with the chilies and pull it, making sure to mix those smoked chilies in.